I was thrilled to open our CSA box this week to find a few favorites: cucumbers and summer squash! Cucumbers are just so refreshing in the summer heat and summer squash are a perfect, easy veggie to grill alongside any protein.
This Week's CSA Box
- 4 heads of lettuce
- 1 bunch collard greens
- 1 head cauliflower
- 1 bunch green onions
- 4 cucumbers
- 4 summer squash
- garlic scapes
- 1 pound rainbow chard
- 1 bunch kale
- 1 pint blueberries
How I'm Going to Keep Up With My CSA Box This Week
Lettuce: My heart skipped a beat this week when we received four heads of lettuce instead of the usual five. That's when I realized: I'm a salad lover! Experimenting with new salad dressings has been a real treat, and just a few days ago my husband was excited about a dressing recipe that had been shared with him: olive oil, honey, and balsamic vinegar whisked together and tossed with fresh greens. Since those were the only details I received, I went searching for the ratios that might inform a nicely balanced dressing, and this recipe was the perfect place to start.
Collard Greens: My grandmother loved collards. I always think of her when I see those rich, large leaves. She liked them cooked down with a ham hock and onions and served with a hot sauce. Of course I'll always indulge in her favorite preparation, but cut in a chiffonade and tossed in a pasta salad of grilled summer squash, feta, and tomatoes is always a great way to go. Also, here are five fresh takes on collards.
Cauliflower: Cauliflower is just magical. I love how it can take on so many flavors. And since I can't quite decide what to do with this week's supply, I think I'll start with this post: 10 Recipes You Can Make With A Head of Cauliflower.
Parsley and Green Onions: The plan is to chop both parsley and green onions and add them to our side salads this week. Though, I was thinking I'd love to try to make tabbouleh with all the parsley we're receiving. Have you made tabbouleh before? If so, any tips?
Cucumbers: There's nothing better than cucumbers on a hot summer day. We're doubling this sesame cucumber side salad to take with us this weekend to a friend's BBQ, but if you're looking for a recipe that's a bit more filling and could act as a main, this cold lentil salad with cucumbers and olives will definitely hit the spot!
Summer Squash: Hands down, no question. This week we're baking summer squash. What is your favorite way to prepare this abundant summertime veggie?
Garlic Scapes: These powerful, curly veggie are confounding to me. There is no question that they are flavorful and intriguing, so why don't I see them in the grocery store? This post from The Kitchn provides a little more info about garlic scapes, and it also gives a few suggestions for preparation, including roasting them.
Chard: Oh my goodness, please help. Now I'm bored with chard. I know, how can I be bored of this beautiful veggie? I've been making way too many soups from chard, so I need some inspiration. Please share inspiring (non-soup) recipes below!
Kale: Thank you for all the fantastic recipe suggestions last week! Both this kale salad with peanut vinaigrette from Kitchen Fiddler and this kale Caesar slaw from Epicurious sound amazing!
Blueberries: Our weekly supply of blueberries hasn't been so abundant that we need to bake something using them, so we're still eating them from the container with yogurt or whipped cream. But if you've visited your farm for pick-your-own and you have an abundant supply, begin looking for recipes here.
Several readers have asked about our CSA farm, and I'm delighted to share. After speaking with locals, we landed on Honey Brook Organic Farm. They have a pick-up location in our town and all of their produce is organic. We've had a great experience so far!
Tell me, how did you decide which farm to join? And what's in your CSA box this week?
(Image credits: Landis Carey)